PMID- 26809899
OWN - NLM
STAT- MEDLINE
DCOM- 20170801
LR  - 20171204
IS  - 1534-4436 (Electronic)
IS  - 1081-1206 (Linking)
VI  - 116
IP  - 5
DP  - 2016 May
TI  - Tolerance of a high-protein baked-egg product in egg-allergic children.
PG  - 415-9
LID - S1081-1206(15)00833-9 [pii]
LID - 10.1016/j.anai.2015.12.012 [doi]
AB  - BACKGROUND: Egg allergy is one of the most common immunoglobulin E (IgE)-mediated 
      food allergies. Extensively heating egg has been found to decrease its 
      allergenicity and 64% to 84% of children allergic to egg have been found to 
      tolerate baked-egg products. Because there is no reliable method for predicting 
      baked-egg tolerance, oral food challenges remain the gold standard. Prior studies 
      have reported on baked-egg challenges using up to 2.2 g of egg white (EW) 
      protein. OBJECTIVE: To establish whether children with egg allergy would pass a 
      baked-egg challenge to a larger amount of egg protein and the potential criteria 
      for predicting the likelihood of baked-egg tolerance. METHODS: A chart review was 
      conducted of all patients 6 months to 18 years of age with egg allergy who 
      underwent oral baked-egg challenges at Children's Medical Center Dallas over a 
      2-year period. Challenges were conducted in the clinic with a 3.8-g baked-egg 
      product. RESULTS: Fifty-nine of 94 patients (63%) tolerated the 3.8-g baked-egg 
      product. The presence of asthma (P < .01), EW skin prick test (SPT; P < .01) 
      reactive wheal, and EW-specific IgE level (P = .02) correlated with baked-egg 
      reactivity, whereas ovomucoid-specific IgE level did not. The positive predictive 
      value approached 66% at an EW SPT reactive wheal of 10 mm and 60% for an 
      EW-specific IgE level of 8 kUA/L. CONCLUSION: Most subjects with egg allergy 
      tolerated baked egg. This study is the first to use 3.8 g of EW protein for the 
      challenges. The EW SPT wheal diameter and EW-specific IgE levels were the best 
      predictors of baked-egg tolerance.
CI  - Copyright (c) 2016 American College of Allergy, Asthma & Immunology. Published by 
      Elsevier Inc. All rights reserved.
FAU - Saifi, Maryam
AU  - Saifi M
AD  - University of Texas Southwestern Medical Center, Dallas, Texas. Electronic 
      address: maryam.saifi@gmail.com.
FAU - Swamy, Nithya
AU  - Swamy N
AD  - University of Texas Southwestern Medical Center, Dallas, Texas.
FAU - Crain, Maria
AU  - Crain M
AD  - Children's Medical Center Dallas, Dallas, Texas.
FAU - Brown, L Steven
AU  - Brown LS
AD  - Parkland Health and Hospital System, Dallas, Texas.
FAU - Bird, John Andrew
AU  - Bird JA
AD  - University of Texas Southwestern Medical Center, Dallas, Texas.
LA  - eng
PT  - Journal Article
DEP - 20160120
PL  - United States
TA  - Ann Allergy Asthma Immunol
JT  - Annals of allergy, asthma & immunology : official publication of the American 
      College of Allergy, Asthma, & Immunology
JID - 9503580
RN  - 0 (Allergens)
RN  - 0 (Egg Proteins)
RN  - 37341-29-0 (Immunoglobulin E)
SB  - IM
MH  - Adolescent
MH  - Allergens/*immunology
MH  - Asthma/immunology
MH  - Child
MH  - Child, Preschool
MH  - Cooking
MH  - Egg Hypersensitivity/*immunology
MH  - Egg Proteins/*immunology
MH  - Eggs
MH  - Female
MH  - Humans
MH  - Immune Tolerance
MH  - Immunoglobulin E/immunology
MH  - Infant
MH  - Male
MH  - Skin Tests
EDAT- 2016/01/27 06:00
MHDA- 2017/08/02 06:00
CRDT- 2016/01/27 06:00
PHST- 2015/07/07 00:00 [received]
PHST- 2015/11/11 00:00 [revised]
PHST- 2015/12/07 00:00 [accepted]
PHST- 2016/01/27 06:00 [entrez]
PHST- 2016/01/27 06:00 [pubmed]
PHST- 2017/08/02 06:00 [medline]
AID - S1081-1206(15)00833-9 [pii]
AID - 10.1016/j.anai.2015.12.012 [doi]
PST - ppublish
SO  - Ann Allergy Asthma Immunol. 2016 May;116(5):415-9. doi: 
      10.1016/j.anai.2015.12.012. Epub 2016 Jan 20.